Lamb Tail Fat

Lamb tail fat is the dense white adipose tissue from the tail of fat-tailed sheep, sold as slabs or chunks. It renders readily, melts to a clear fat with a clean lamby aroma, and excels at searing kebabs or enriching pilaf; cooks also thread diced pieces onto skewers to baste meats as they grill. It comes from lamb, so it is not vegetarian.\n\nTraditionally prized across Central Asia, the Caucasus, Anatolia, and the Middle East, it features in kebabs, pilafs, and pastries. Producers trim and render the tail fat from fat-tailed breeds; Turkish cooks know it as kuyruk yagi.